Add
the milk and water to the bowl of a stand mixer. Add a pinch of sugar
and sprinkle the liquid with the yeast. Allow the yeast to sit a couple
minutes, then give it a stir and let it sit a few more minutes, making
sure it is bubbling..indicating the yeast is alive.

Put
the dough hook on the mixer, and pour the flour over the yeast.
Sprinkle flour with the salt and then turn the mixer on and off a few times to
moisten the flour. Then turn mixer on medium and mix a few minutes,
scraping down the sides of the bowl occasionally.

Next,
slowly add the eggs, with the mixer on low, till incorporated. Add
sugar, and with mixer on medium, beat for 3 minutes or so till dough
starts to come together.

Decrease
mixer speed to low and add butter in 2 tablespoon increments...you will
need to scrape the bowl a couple times with each addition. Once the butter is incorporated, increase the mixer speed to medium high and mix
for 10 minutes.

Form
the sticky dough into a ball and place into large buttered bowl. Cover
with plastic wrap and let sit at room temperature till doubled in size,
about an hour. Punch down, cover with plastic again and place in
refrigerator. Let rise for the next two hours, punching down 2-3 times
in that time period. Make sure the plastic wrap is completely covering
the dough and leave in refrigerator overnight.

Preheat
oven to 375º. Butter 12 individual brioche molds or 2 brioche pans. To
make rolls, cut dough into 12 equal pieces, then divide each piece into
thirds. Roll each third into a round ball and place 3 in each
individual mold. To make larger brioches, divide dough in half, form
into a rounds and place into pans. Brush with glaze before baking.

Bake
rolls for 20-25 minutes...tent with foil if they start getting too
dark. Bake loaves for 30-35 minutes. Cool on rack for about 5 minutes,
then remove from pans and cool completely on rack.